Selin Kiazim’s Sinop-style beef manti

1. Start by making the dough. Place the flour and 1 tsp fine salt in a bowl and make a well in the centre. Whisk the egg, 100ml cold water and the olive oil together and pour into the well. Using a fork, gradually mix the flour into the liquid to form a dough. If it seems too dry, add extra water, 1 tsp at a time, to bring it all together. Tip the mix onto the work surface and knead for 5 minutes to form a smooth dough. Cover with a damp cloth and leave it to rest for at least 30 minutes.

2. For the sauce, cook the onion in a small pan with the olive oil over a medium heat for 15-20 minutes until lightly caramelised. Season with a little salt.

3. Meanwhile, melt the butter in another small pan and cook gently until it turns a nut-brown colour. Strain the butter through a fine sieve and discard the sediment. Add the brown butter to the onions along with the Urfa chilli and barberries. Keep warm.

4. Season the beef mince and knead for 5 minutes.

5. Roll the dough out using a rolling pin or through a pasta machine, starting on its thickest setting and going down to a thickness of 2-3mm. Use the semolina to stop the dough from sticking to surfaces, but only use a little at a time. Cut the dough into thirty 6cm squares. 

6. Place a teaspoon of beef mince in each square. Run a tiny amount of water around the edge of each square and then fold over to form a triangle, ensuring you don’t trap any air inside the dough. Place each dumpling onto a lightly semolina-dusted surface or onto a tray lined with baking paper. It’s important to work quickly here to stop the dough from drying out, so only attempt 3-4 at a time and keep the rest of the dough covered under a damp cloth. It’s useful to have someone to help you too!

7. Cook the dumplings in boiling water for 2-3 minutes until completely cooked through, (you may wish to do this in 2 batches depending on the size of your pan). Drain well and toss lightly in a little olive oil. Place onto a large serving platter or individual plates and spoon over the butter sauce. Sprinkle generously with walnuts, thyme and parsley.